• Peel and finely chop onion and garlic cloves. Slice the leek and carefully rinse any dirt from the leek. Slice the celery.
• Add olive oil to a large soup pot and add the onion, garlic, and leek. Cook until the onion is softened, about 4 minutes. Add the celery, chicken thighs, wine, tarragon and broth. Bring to a boil. Lower the heat to medium and add heavy cream, and lemon juice. Simmer over medium heat, stirring occasionally, turning the chicken once or twice. Cook until the chicken is thoroughly cooked, about 30 minutes.
  1 large yellow onion, 3 cloves garlic, 1 leek, 2 stalks celery, 2 Tbsp olive oil, 1 pounds boneless chicken thighs, 1 ½ cups dry white wine, 2 ½ tsp dried tarragon, 3 1/2 cups chicken broth, 1 cup heavy cream, 3 tsp lemon juice
• Remove the chicken from the pot and pick the meat off the bone. Return the meat to the soup, add the salt and pepper. Taste and add more salt to taste, if needed.
  sea salt and fresh black pepper,

Instant Pot Instructions

• Set Instant Pot to Sauté. Heat olive oil, then add onion, garlic, leek, and celery. Cook for 4–5 minutes until softened.
  1 large yellow onion, 3 cloves garlic, 1 leek, 2 Tbsp olive oil, 2 stalks celery
• Pour in the white wine and scrape up any browned bits from the bottom of the pot.
  1 ½ cups dry white wine
• Place chicken pieces in the pot along with broth, dried tarragon (or fresh later), salt, and pepper.
  1 pounds boneless chicken thighs
• Lock the lid, set valve to Sealing, and cook on High Pressure for 15 minutes. Allow 10 minutes of natural release, then quick release any remaining pressure.
• Remove chicken, discard bones and skin, and shred the meat.
• Stir in cream and lemon juice. Return shredded chicken to the pot and adjust seasoning to taste.
  1 cup heavy cream, 3 tsp lemon juice, sea salt and fresh black pepper,
• For a silky texture, blend the broth with an immersion blender before adding chicken back in. Add fresh tarragon in the last few minutes if using.

Slow Cooker Instructions

• Heat the olive oil in a skillet over medium heat. Add the onion, garlic, and leek, and cook for 3–4 minutes until softened and fragrant. Transfer to the slow cooker.
  1 large yellow onion, 3 cloves garlic, 1 leek
• Add the celery, chicken thighs, white wine, chicken broth, and dried tarragon (if using fresh, wait until the last 10 minutes of cooking). Season lightly with salt and pepper.
  2 stalks celery, 1 pounds boneless chicken thighs, 1 ½ cups dry white wine, 2 ½ tsp dried tarragon, 3 1/2 cups chicken broth, sea salt and fresh black pepper,
• Cover and cook on Low for 7–8 hours or High for 4–5 hours, until the chicken is tender and cooked through.
• Stir in the heavy cream and lemon juice. Taste and adjust seasoning with more salt and pepper if needed.
  1 cup heavy cream, 3 tsp lemon juice
• For a silky texture, use an immersion blender to puree the broth before adding the chicken back in. Add fresh tarragon during the last 10 minutes if using.